Wine and Lemon Ranch Pork Chops

Sprinkle pork chops with ranch dressing mix.

Heat butter and olive oil in a skillet over medium-high heat. Add pork chops and cook until browned 3 to 5 minutes per side. Reduce heat to medium and cook flipping occasionally until chops are barely pink in the centers 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Transfer chops to a warm platter; spoon on all but 1 tablespoon of fat from the pan. Pour broth wine and lemon juice into the pan and bring to a boil while scraping the browned bits off the bottom with a wooden spoon. Simmer until sauce is reduced to desired thickness. Spoon over the chops to serve.